Orange Syrup Cake
1 orange, quartered, cored, seeds removed
235g (1 cup) CSR Raw Caster Sugar
2 tbsps honey
1 tbsp lemon juice
125ml (½ cup) olive oil or melted butter
2 large eggs, lightly beaten
150g (1 cup) self-raising flour
66g (½ cup) almond meal
Orange & Cinnamon syrup
250ml (1 cup) fresh orange juice
110g (½ cup) CSR Raw Caster Sugar, extra
Thinly sliced rind of 1 orange
1 cinnamon stick
- Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a deep round 18cm x 20cm cake pan. Line the sides and base with baking paper.
- Place orange, sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped. Add flour and almond meal and process until just combined.
- Pour into prepared pan and bake for 60 – 70 minutes or until skewer comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Serve slices of cake with warm syrup.
- Combine all ingredients and stir over low heat until sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.
Raw Caster Sugar
CSR Raw Caster Sugar is one of baking’s best kept secrets! It combines the honey-like flavour of raw sugar with a finer crystal size that is ideal for baking.